This year, Enrico’s Italian Restaurant celebrates its 50th anniversary. What began as a small carry-out pizza place in Frankfort has grown into a beloved local institution known for its authentic Italian cuisine, welcoming atmosphere, and strong community ties. We sat down with owner Harry D’Ercole to reflect on the restaurant’s journey and enduring success.
The D’Ercole family’s restaurant journey started in 1969 when Harry’s parents bought a small truck stop, the Oasis, in Frankfort. “It was just a 32-seat diner, but it became the place where everyone in town gathered,” Harry recalls. In 1973, they sold the Oasis, and Harry, then in college, decided to pursue the pizza business. “I went to McDonald’s, had a coffee, and decided I wasn’t going back. That’s when I told my parents I wanted to open a pizza place.”
In 1974, Harry and his father opened Enrico’s, starting with a small carry-out operation. By 1977, they expanded to a full-service restaurant with a boxcar and caboose design, which became a big draw. “We were one of the few places offering Italian food,” Harry explains. “The community supported us from the start.”
As Enrico’s grew, so did its community ties. “We catered WGN Radio’s Christmas party and the United Way fundraiser,” Harry says. For him, the most rewarding part has always been the connection with customers. “Walking through the dining room and having guests that are satisfied—that’s what makes it all worth it.”
Enrico’s success is also due to its dedicated team. Many employees have been with the restaurant for decades, including Frank, the head chef, who retired after 38 years, and Delilah, the prep chef, who has been there for 50 years. Sue, the service manager, has worked with Enrico’s for over 40 years, and Tracy and Debbie have been loyal staff members for more than 30 years.
“Enrico’s didn’t happen because of me, or my dad, or my brother. Enrico’s happened because of a lot of good people that stuck with us,” Harry says, underscoring how much the restaurant’s success is tied to the dedication of its team. “We’ve been so fortunate to have people that worked with us that were such quality.”
Despite challenges, including a move to a new location, Harry remains optimistic. “The key to surviving for 50 years is being willing to change,” he says. “We had to adjust our business model, but the core of who we are—quality food, excellent service, and a welcoming atmosphere—hasn’t changed.”
A new and exciting tradition at Enrico’s is the spaghetti eating contest, which has quickly become a fan favorite. “It’s been a blast seeing the contest grow,” Harry says. “It’s turned into a fun summer tradition.”
As Enrico’s celebrates its golden anniversary, Harry reflects on the restaurant’s enduring legacy. “The most important thing we’ve learned is that everyone plays a role in creating a positive experience for our guests. Whether you’re a busboy, a cook, or a server, your job impacts the guest experience, and that’s what keeps people coming back.”
Enrico’s success is built on more than just great food—it’s about the people, memories, and sense of community that keeps customers returning time and time again.
Enrico’s wouldn’t be here today if it weren’t for the good people that stuck with us through the years."